Kaeng Phet — Red Curry with Chicken
This thai red curry recipe fries red curry paste in coconut cream, then simmers chicken with red bell pepper and bamboo shoots until the sauce turns glossy and fragrant. One serving is about 500 g, rice included.
Red curry, kaeng phet, takes its colour from dried red chillies pounded into its paste, and it comes from central Thailand, where coconut palms and chillies are everyday ingredients. The paste is fried in thick coconut cream until the oil separates — the step that gives the curry its glossy red sheen — and the dish has become one of the best-known Thai curries abroad.
Pairs well with: Jasmine rice and a cucumber salad
Provenance
Thailand
Central Thai Classic
East & South Asia
Time Dedication
40m
15m prep • 25m cook
Batch Yield
4 Servings
733 kcal per serving
1 serving ≈ 500 g
Technical Skill
Intermediate
Intermediate (One Pan)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Central Thai Classic
Photo: Guilhem Vellut, CC BY 2.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Medium — about $4–5 per serving at home (USD)
A good red curry is glossy, fragrant and balanced — the coconut milk should taste sweet and rich, never greasy.
Execution Methodology & Culinary Technique
Prep Stage: Slice and Measure
15 Mins • Knife Work
Slice the chicken into bite-size strips, cut the red pepper into chunky pieces and drain the bamboo shoots. Measure out the coconut milk, paste and seasonings so the cooking moves fast once the pan is hot.
Maestro Tip: Cut the chicken evenly — thin pieces cook in minutes, thick ones stay raw in the middle.
20 Mins Simmer, ~95°C (203°F)
Rinse the rice until the water runs clear, then cook with 450 ml of water: bring to the boil, cover, and simmer on the lowest heat for 15 minutes. Rest, covered, for 5 minutes, then fluff.
Do not lift the lid while the rice steams — the trapped steam finishes the cooking.
Done when: Rice is tender, separate and fragrant.
5 Mins Medium heat, ~160°C (320°F)
Heat the oil in a wok or large pan. Add the red curry paste and fry for 2 minutes, stirring, until it smells fragrant and the oil separates at the edges. Add the onion and garlic and fry for 1 minute more.
Frying the paste in oil is what wakes up its flavour — raw paste tastes flat.
Done when: The paste is deep red, fragrant, and the oil glistens at the edges.
15 Mins Gentle simmer, ~95°C (203°F)
Pour in the coconut milk and stir well, scraping the paste off the bottom. Add the chicken and simmer gently for 8 minutes, until the chicken is cooked through to 74°C (165°F). Add the red pepper and bamboo shoots and simmer for 5 minutes more.
Never boil the curry hard — high heat can split the coconut milk.
Done when: The sauce is glossy and coats the chicken; the pepper is tender-crisp.
3 Mins Simmer, ~95°C (203°F)
Stir in the fish sauce and palm sugar. Taste: it should be salty first, then sweet, with heat building slowly. Turn off the heat, squeeze in the lime juice and stir in the Thai basil until it just wilts.
Basil goes in last — cooking it longer turns it black and bitter.
Done when: The basil is bright green and the sauce tastes balanced.
2 Mins Serve hot, ~70°C (158°F)
Spoon rice into bowls and ladle the curry over the top, making sure each bowl gets chicken, pepper and sauce. Serve with cucumber salad on the side.
Ladle the sauce generously — the rice is there to soak it up.
Done when: The curry is steaming, glossy, and the basil is still bright.
Finishing Touches & Plating
Spoon the curry over rice while it is still glossy and the basil is bright green. A final squeeze of lime at the table wakes up all the flavours.
Nutritional Physiology & Benefits
Energy
733
kcal / serving
Protein
38g
Complete AA
Carbs
75g
Complex
Fats
31g
Healthy
| Energy | 733 kcal |
| Protein | 38 g |
| Carbohydrates | 75 g |
| Fat | 31 g |
| Fibre | 4.9 g |
| Sugar | 9.3 g |
| Sodium | 486 mg |
| Energy | 147 kcal |
| Protein | 7.6 g |
| Carbohydrates | 15 g |
| Fat | 6.3 g |
| Fibre | 1 g |
| Sugar | 1.9 g |
| Sodium | 97 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (red pepper, basil, lime), B6 and niacin (chicken), iron (coconut milk), vitamin A (red pepper, basil).
Steady, Filling Energy
Chicken and coconut milk make a rich, satisfying dinner — about 38 g of protein per serving keeps you full for hours.
Vegetables in Every Spoonful
Red pepper, bamboo shoots and basil add fibre and plant variety to a creamy curry, not just sauce.
Warming Spices
Dried red chillies, garlic and basil bring gentle warmth; the coconut milk softens the heat so the curry comforts rather than burns.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
The classic partner — soft rice soaks up the coconut sauce and lets the curry's heat build slowly instead of hitting all at once.
Vegetables
Cucumber Salad
Cool, vinegary cucumber cuts through the rich coconut milk and resets the palate between bites.
Drinks
Iced Lemongrass Tea
Light, citrusy and unsweetened, it cools the chilli without adding sugar to an already rich meal.
Full Menus
As Part of a Thai Meal
Serve the curry family-style with rice, a cucumber salad and a simple stir-fry — the red curry is the rich centre of the table.
Complete menu
Serve the curry over jasmine rice with a cool cucumber salad on the side, and finish with iced lemongrass tea.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
A Second Rich, Creamy Dish
Red curry is already rich in coconut fat; pairing it with another creamy dish makes the meal heavy and hard to finish. Choose a light, sharp salad instead. This is general guidance, not medical advice.
Extra Sugar at the Table
The curry already has palm sugar for balance; adding more sweetness hides the red chilli flavour and adds calories you do not need.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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